Melt in Your Mouth POT ROAST!!!

Some of you know I am not a cook!

If there is an easy way to get it done...I am there!

That's why I was a little hesitant to try this recipe.

I have ALWAYS cooked a roast in the crock-pot!

ALWAYS...I didn't know there was another way to cook it...

ok-- I knew, I just didn't cook it that way.

Until NOW!

I was reading through

this blog

The Pioneer Woman

(she's amazing by the way)

and came across her recipe for Pot Roast...so I tried it...

Never again will I cook another pot roast in the crock pot...Never!

 

 

POT ROAST

 

2 Tbsp Olive Oil

1 Whole (4-5 lb.) Chuck Roast

2 Whole Onions

6 Whole Carrots

Salt and Pepper to Taste

1 Cup Red Wine (optional, Can use Beef Broth instead)

2-3 Cups of Beef Stock

3 Springs of fresh Thyme

3 Sprigs of Fresh Rosemary

 

Generously salt and pepper your roast.  Heat a large pot or dutch oven over medium-high heat.  Then add 2 to 3 tablespoons of olive oil.  Cut the two onions in half and cut 6-8 carrots into 2 inch slices ( I always peel my carrots, but she says you don't have to).  When the oil is very hot (but not smoking) add the onion halves, browning them on both sides.  Remove onions and put them on a plate.  Put the carrots into the same pot and toss them until slightly brown.  Remove carrots to plate.  Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over.  Remove the meat and put with the onions and carrots.  With the burner still on high, use wither red wine or beef broth (I always use the broth, cause we don't have wine -- ha) to deglaze the pan.  When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef stock to cover the meat half way.  Add the onions and carrots.  Cover with lid and place roast in a 275 degree oven for 3 hours ( for a 3 lb. roast).  For a 4-5 lb. roast, plan on 4 hours.

 

Eat and enjoy!!!  I promise you, you are going to like this.  Personally, I have never used the Rosemary and Thyme because I never have fresh Rosemary and Thyme at my house.  One day I may add it and see what it does.  But my boys like it just as well without it, so I may not mess with a good thing!

 

Mia's Mac-N-Cheese

This is one of my all-time favorite comfort food recipes!!! My friend Mia from church has shared this recipe with several of us and any time someone fixes it and asks for the recipe we all say "It's Mia's recipe" so that is the reason for the title.  The recipe makes enough for a crowd! Or if you are taking dinner to someone, you can mix it up and put half in a pan to take and half in a pan to keep for your family.  Unless your family is like mine...silly  boys won't eat macaroni and cheese....I just don't understand it!!!  Here it is...

16 oz. uncooked Penne Pasta

5 Tbsp. Butter

2 Eggs

1/2 tsp each of Salt and Pepper

3 Cups Milk

2 Cups shredded Mozzarella

4 Cups shredded Cheddar or Velveeta (divided)

Cook noodles until done.  DO NOT overcook noodles, drain.  Place noodles, butter, salt and pepper, milk, mozzarella and 3 cups of cheddar/Velveeta mix to a 9 x 13 baking dish.  Mix the 2 eggs in another bowl and then stir into the noodle and cheese mixture.  Cover with foil and bake for 30-40 minutes in a 350 degree oven.  Remove and uncover.  Stir mixture together-- add remaining cup of cheese and bake uncovered for another 15 minutes.

It is so yummy!!! As per Mia's suggestion I usually use 1-2 cups of Velveeta cheese in the 4 cup cheddar line above.  It makes it a little more creamy, in my opinion.  And just a note...they sell "shredded" Velveeta in the cheese section at Wal-Mart!!!  Have you ever tried to shred Velveeta...sheesh!  Just so you know.  If I can't find the Velveeta, I just cut it up in small cubes and when you remove it from the over to stir it will all mix up in the end.

I hope you enjoy this recipe as much as we all have!!!